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Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs. To make STRAWBERRY and RASBERRY FOOL.

You may make rasberry syrrup the same way. To make RASBERRY BRANDY.

To make Rasberry Cakes. To make Paste of Genoa Citrons.

Man, you can lead an army corps . . ." His voice died away as the two officers departed on their three-mile squelch to the front line, and the unshaven Jones gazed after them admiringly. "A hartist!" he murmured admiringly, "a plurry hartist. Personally, the rasberry juice, any old 'ow for me." He disappeared from view, and further disclosures would be tactless. . . .

This will be good, but smaller than the other, the water must be boiled as the other. To make Rasberry Wine. Take a Gallon of good Rhenish Wine, put into it as much Rasberries very ripe as will make it strong, put it in an earthen pot, and let it stand two dayes, then pour your Wine from your Rasberries, and put into every bottle two ounces of Sugar, stop it up and keep it by you.

Prithee, my good girl, jingle the keys of your harpsichord, and be quiet. Pore over your fine folio receipt book, and appease your thirst after knowledge. Satisfy your longing desire to do good, by making jellies, conserves, and caraway cakes. Pot pippins, brew rasberry wine, and candy orange chips. Study burns, bruises, and balsams. Distil surfeit, colic, and wormwood water.

The Female, doubtless, breeds her Young at her Teats; for I have seen them stick fast thereto, when they have been no bigger than a small Rasberry, and seemingly inanimate. She has a Paunch, or false Belly, wherein she carries her Young, after they are from those Teats, till they can shift for themselves. Their Food is Roots, Poultry, or wild Fruits.

To make BREAKFAST CAKES. To make MACCAROONS. To make WHIGGS. To make RASBERRY CREAM. Take rasberries, bruise them, put 'em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun. To make QUEEN CAKES.

To make Rasberry Wine. To every Quart of the Juice of Rasberries, put a Pint of Water, and to every Quart of Liquor a Pound of fine Sugar; then set it on the Fire to boil half an hour, taking off the Scum as it rises: then set it to cool, and when it is quite cold, put it in a Vessel and let it stand ten Weeks or something more if the Weather prove cold; when it is settled, bottle it, and it will keep two Years.